Baked Not Fried

A while back I started making my own tortilla chips.  I realized in the grocery stores it is extremely difficult to find tasty baked tortilla chips (or impossible?).  Every time I want a chip, I don’t want it fried.  My mission was clear!  These chips are so easy to make and ready in a flash.  They pair perfectly with my simple black bean dip.

Baked Tortilla Chips

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Tasty chips without the added calories of being fried. I don't think you will notice the difference!

Author: Bekah Rife

Category: Appetizer, Snack

Cuisine: Gluten-Free, Vegan, Mexican

Serves: 32 chips

Ingredients

• 4 corn tortillas
• Cooking spray (I use Trader Joes coconut spray, it's sold in the oil section)
• Sea salt
• Black Pepper
• Cayenne pepper (optional)

Instructions

1. Preheat your oven to 350.
2. First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas)
3. Stack your tortillas on top of each other. Cut in half, re-stack. Repeat until you have triangles. See pictures. You can also use a ring mold to cut your tortillas into perfect circles, pictured as well.*
4. Place your chips on a baking tray. Lightly spray each side with cooking spray. Dust with sea salt, cracked pepper and cayenne. The spray helps the chips crisp in the oven and allows the seasoning to stick. Do not over spray as this may prevent your chips from crisping well.
5. Make sure each chip is laying flat on the pan and isn't overlapping one another. Place in oven for 10 minutes.
6. Remove the baking tray and turn each chip with tongs.
7. Place in the oven again, about 3 minutes or until this side is golden brown. Before you remove the chips they should be crisp and golden brown on each side.
8. Serve warm with your favorite dip or garnish to make nachos.

Notes

*If you use the ring mold method, cut the leftover tortilla scraps into strips, and bake as well. Sprinkle in salads for added crunch.

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